Grilling time: 10 to 12 minutes using a two-zone fire for high heat
Sauce
2 cups low-sodium beef stock (Try using 1 cup water, 2 beef bullion. It will reduce quicker)
l cup dry red wine
1/2 cup ketchup
l/4 teaspoon dried thyme
l/4 teaspoon freshly ground black pepper
Steaks
2 porterhouse steaks, 1 to 1 1/4 pounds each, and about 1 l/4 inches thick, trimmed of excess fat
Extra virgin olive oil
2 tablespoons finely chopped fresh rosemary
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons unsalted butter, cut into 2 equal pieces
- In a medium saucepan whisk the beef stock, wine, ketchup, thyme, and pepper. Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer and cook until about l cup remains, 20 to 30 minutes, stirring occasionally. Remove the saucepan from the heat.
- Prepare a two-zone fire for high heat.
- Lightly coat the steaks on both sides with oil. Season evenly with rosemary, salt, and pepper. Let sit at room temperature for 20 to 30 minutes before grilling.
- Brush the cooking grate clean. Sear the steaks over direct high heat, with the lid closed as much as possible, for about 6 minutes, Turning once and swapping their positions needed for even cooking. Then move the steaks over indirect high heat and cook to your desired doneness, 4 to 6 minutes for medium rare. I ususally toss the left over rosemary sprigs and sticks into the fire for extra flavor. By rotating the steaks so the tenderloin section is facing away from the hot fire, you will protect that meat from overcooking. Remove the steaks from the grill and let rest for 3 to 5 minutes.
- Bring the sauce to a simmer. Add the butter and whisk to incorporate it. If necessary, adjust the seasonings. Carve the steaks and serve warm with the sauce.